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Line a baking sheet with foil and coat with cooking spray.
Crust:
1 1/2 cups whole grain pastry flour
2 tbsp. sugar
3 tbsp. chilled butter, cut into small pieces
1 large egg yolk
3 tbsp. fat free milk
Topping:
4 oz. reduced-fat cream cheese, at room temperature
3 tbsp. confectioners sugar
1 cup low-fat vanilla yogurt
1/2 tsp. vanilla extract
2 cups sliced strawberries
1 cup blueberries
1 kiwifruit, peeled, halved lengthwise, and thinly sliced
1 tbsp. currant or apple jelly, melted
8 servings
In a food processor, combine the flour and sugar.
Pulse to mix.
Add the butter and process just until the mixture resembles fine crumbs.
In a small bowl, whisk together the egg yolk and milk.
Add to the food processor and pulse until the dough forms large clumps.
On a lightly floured work surface, pat the dough into a flattened disk.
Place between 2 pieces of waxed paper and roll into a 10" circle.
Remove the top piece of paper and invert the dough onto the prepared baking sheet.
Refrigerate for 30 minutes.
Peel off teh second piece of paper.
Preheat the oven to 350F.
Bake the dough for 15 minutes, or until just golden.
Cool on a rack.
Remove from the foil.
To make the topping:
In a small bowl, mix the cream cheese and sugar until smooth.
Stir in the yogurt and vanilla.
Spread over the cooled crust, leaving a 1/4" border.
Decoratively arrange the strawberries, blueberries, and kiwifruit over the filling.
Brush with the jelly.
Crust:
1 1/2 cups whole grain pastry flour
2 tbsp. sugar
3 tbsp. chilled butter, cut into small pieces
1 large egg yolk
3 tbsp. fat free milk
Topping:
4 oz. reduced-fat cream cheese, at room temperature
3 tbsp. confectioners sugar
1 cup low-fat vanilla yogurt
1/2 tsp. vanilla extract
2 cups sliced strawberries
1 cup blueberries
1 kiwifruit, peeled, halved lengthwise, and thinly sliced
1 tbsp. currant or apple jelly, melted
8 servings
In a food processor, combine the flour and sugar.
Pulse to mix.
Add the butter and process just until the mixture resembles fine crumbs.
In a small bowl, whisk together the egg yolk and milk.
Add to the food processor and pulse until the dough forms large clumps.
On a lightly floured work surface, pat the dough into a flattened disk.
Place between 2 pieces of waxed paper and roll into a 10" circle.
Remove the top piece of paper and invert the dough onto the prepared baking sheet.
Refrigerate for 30 minutes.
Peel off teh second piece of paper.
Preheat the oven to 350F.
Bake the dough for 15 minutes, or until just golden.
Cool on a rack.
Remove from the foil.
To make the topping:
In a small bowl, mix the cream cheese and sugar until smooth.
Stir in the yogurt and vanilla.
Spread over the cooled crust, leaving a 1/4" border.
Decoratively arrange the strawberries, blueberries, and kiwifruit over the filling.
Brush with the jelly.
